This is a base recipe that can be used to make cream puffs, eclairs and even churros.

Ingredients

200 mL Milk
200g Water
5g Salt
10g Sugar
200g Unsalted butter
300g Bread flour
9 large eggs

Directions

1. Warm up water, milk, salt, sugar in large saucepan (pot). Stir in butter until melted. Stir flour until well combined.

2. Remove paste from the pot and put in electric mixer with a paddle attachment. Slowly incorporate the eggs.

3. Put the paste into a pastry bag. From here you can pipe the paste into cream puffs, cheese puffs, eclairs or churros.

Puffs

• use a straight tip to pipe circles of choux paste, brush with egg wash before baking and make sure there are no pointy ends from the piping bag.

  

Eclairs

• use a straight tip to pipe short straight lines of choux paste, brush with egg wash before baking and make sure there are no pointy ends from the piping bag.

Churros

• use a star tip to pipe straight lines of choux paste then deep fry and toss with cinnamon and sugar.